Studies on the characterization of Amazonian fruits are still scarce and have often been directed to species that have economic expression in the region, such as acai and cupuacu (CARVALHO, MULLER, 2005), although there are other potential species, among them bacaba, buriti inaja, pupunha
and tucuma (NEVES et al.
Micro regiao do Purus as areas de cultura permanente por municipio em ordem decrescente sao: Labrea--banana 72,9%, cafe robusta 9,7%, cafe arabica 4,1%,acai 3%,cupuacu 2,97%, mamao e manga 1,8% cada; Canutama--banana 70,2%, cafe 11,8%, cupuacu 10,4%, pupunha
7,6%;, Tapaua--banana 46%, acai 31,4%, pupunha
9,9%, cafe arabica 5,5%, limao 3,67%, cupuacu 3,5%.